1/8 Photos of Linda's Peanut Butter Easter Eggs
1 hr 30 mins
1 hr 30 mins
Linda's Busy Kitchen's Note:
I just made these for the first time today with my cooking and recipes group, and they are unbelieveably YUMMY! Try making them with the kids, or for your kids, grandchildren, family, friends and co-workers! They will love you FOREVER :) Please try my other Easter egg recipes too! Linda's Coconut Cream Almond Joy Easter Eggs and Linda's Butter Cream Easter Eggs.
My Private Note
Units: US | Metric
- 1/4 lb butter, softened
- 8 ounces cream cheese, softened
- 2 lbs confectioners' sugar
- 1 1/2 cups peanut butter
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 20 -23 ounces milk chocolate chips, for milk chocolate (almost 1 lg. bag) or 20 ounces semi-sweet chocolate chips, for dark chocolate (almost 1 lg. bag)
- 1Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
- 2Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
- 3Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
- 4Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.
- 5Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
- 6Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).
- 7Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatulda, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty. Just press down on the chocolate and lift up, with a butter knife. Do it all over the top of the egg.
- 8You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.
- 9Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).
- 10Place each peanut butter egg in a paper candy cup.
- 11You can decorate your eggs with pastel colored Easter sprinkles or pastel jimmies, found in the cake/decorating section at the grocery store.
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Nutritional Facts for Linda's Peanut Butter Easter Eggs
Serving Size: 1 (2210 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 373.1
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 8.8 g
- Cholesterol 22.3 mg
- Sodium 176.6 mg
- Total Carbohydrate 47.4 g
- Dietary Fiber 1.5 g
- Sugars 43.6 g
- Protein 5.5 g